For the cupcakes: Preheat oven to 350 F. Line three 12-cup standard muffin tins with cupcake liners.
In a large bowl, combine the granulated sugar, flour, cocoa powder, baking soda, baking powder, salt, coffee, oil, sour cream, vanilla and eggs. Beat at medium speed with an electric mixer until smooth. Pour into the cupcake liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool in the tins for 10 minutes. Remove from the tins and let cool completely on wire racks.
For the frosting: In a medium saucepan, combine the cream and granulated sugar. Bring to a boil over medium-high heat. Reduce the heat and simmer for 6 minutes, stirring frequently. Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in the confectioners' sugar. Let the mixture cool until it reaches a spreadable consistency. Top the cooled cupcakes with the frosting. Makes 2 1/2 cups.
For the topping: Place the cookies into a resealable plastic bag. Crush the cookies with your hands to make a "dirt" consistency. Sprinkle the frosting with cookie crumbs, top with a gummy worm and enjoy.
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